Edible Cookie Bowl

1 1/4 C all-purpose flour
1/2 C unsweetened cocoa powder
1/4 C blanched, slivered almonds, finely ground
1/2 tsp salt
4 Tbsp butter, softened
2/3 C sugar
1 egg
1/2 tsp vanilla extract
assorted cookies

Cover outside of loaf pan (or other oven safe pan) with foil. Spray with cooking spray. In medium bowl, combine flour, cocoa powder, almonds and salt. In large bowl, using an electric mixer set on medium, beat butter, sugar, egg and vanilla until light and fluffy. Add flour mixture; beat until dough forms, about 2 minutes. Preheat oven to 350. Roll dough out to 1/8 inch thickness. Using a 1 1/2" cookie cutter with scalloped edges, cut out shapes. Cover pan with cutouts, overlapping and pressing them slightly. Bake cookie bowl until edges are firm, about 15 minutes. Transfer pan to wire rack to cool completely. To remove the cookie bowl, carefully lift it off the foil-lined loaf pan. Remove foil. Arrange other cookies in the cookie bowl. Cover loosely with plastic wrap until ready to serve.